Gorgeous! I've been looking at videos of people pressure canning cow butter, and have been secretly wondering if I could make it work with this recipe. With the cow stuff you have to shake them as they cool to emulsify them again since they separate when they get hot - I wonder if this would be sufficient here as well, or if the temp gets too high for it to work at all with these ingredients. If I could make it work, I could make a big batch and keep little shelf-stable glass tubs of this stuff in my cupboard.

I love that vegan chefs are pioneering new foods and showing us a different way to look at meals and nutrition. All the omni's are just re-hashing old recipes, like the Pioneer Woman, from old Gourmet magazines.

Warning: this is cow butter, I don't know if anyone has ever tried it with the vegan stuff and I don't know if it would work.

I recommend you skip toward the end and just look at some of the pictures/finished product.

You basically melt it, put it in hot jars, pressure can it for a really long time, then as it cools, shake it periodically to keep it emulsified. Then it stores as a shelf stable canned good.

My concern is twofold 1) Would the vegan ingredients stand up to the high heat involved? 2) I'm wary of canning anything others haven't done many times before for safety reasons. A girl can dream though.